Vegan Brussels Sprouts Casserole
Discover the ultimate comfort food with this Creamy Plant-Based Brussels Sprouts Casserole! Perfect for potlucks or a cozy family dinner, this dish features tender Brussels sprouts enveloped in a rich, creamy sauce and topped baked to perfection. It’s easy to make, packed with flavor, and completely vegan, making it a hit with everyone at the table. Whether you’re a Brussels sprouts lover or looking for a way to win over skeptics, this casserole is the perfect blend of creamy, savory, and satisfying.
Ingredients
- 2 lb brussels sprouts sliced in halves
- 1 onion diced
- 8 ounces mushrooms chopped
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 tsp parsley
- 1 cup water
Sauce
- 1 cup silk tofu
- ½ cup nutritional yeast
- ⅓ cup sunflower seeds or cashews
- ½ cup soy milk unsweetened, or plant based milk of choice
- 3 tbsp white wine vinegar or apple cider vinegar
- 2 tbsp grainy mustard or dijon
- 1 tbsp tamari low sodium
- 1 ½ tbsp lemon juice
- ½ cup water
Instructions
- Preheat oven to 350°F.
- Sauté the onions, mushrooms and bell peppers for 5 minutes.
- Add the garlic, brussels sprouts, parsley and water. Cover and let cook for 10 minutes.
- Add all of the sauce ingredients to a blender and blend until smooth.
- Stir the cooked vegetables and sauce together in a large mixing bowl and then pour into a casserole dish.
- Bake for 40 minutes. If it is getting too brown, cover it with a piece of parchment or lid for the remaining time.
Nutrition
Calories: 184kcalCarbohydrates: 24gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 249mgPotassium: 1012mgFiber: 9gSugar: 7gVitamin A: 1846IUVitamin C: 160mgCalcium: 125mgIron: 4mg
Yes! Bring on the Brussels Sprouts!
My husband doesn’t like Brussels sprouts but loves cabbage-do you think I could substitute that?
Yes
Thank you for providing the nutritional information, but I’m never sure what the serving size is?
I can’t wait to try this one! Your dishes are incredibly flavorful!
i love brussels sprouts but can’t do soy. Are there any alternatives? thanks.
cashews
I’m allergic to soy. What do you suggest instead of the tofu?
cashews
This looks amazing! I was wondering if white beans would work in the sauce instead of sunflower seeds or cashews? My husband is recovering from a heart attack and has now adopted my way of eating…WFPB…and we are limiting his nuts, seeds, fat intake. Thank you.
Yes, I think they would work fine.
Jill, do you think frozen Brussels sprouts would be okay to use?
yes
I’m impressed that you take the time to answer all these questions in the comment section.
Thank you =)
I made this tonight and it is delicious! My husband and I both enjoyed it and it will definitely be on our list of repeat recipes! It’s just the two of us so we’ve got lots leftover, but that works for us too! Thank you!
This recipe is absolutely delicious. Had it with a side of garlic mashed potatoes for the perfect meal.
Made this for dinner tonight. I like the concept of the recipe (and am a Brussel sprouts lover) but was disappointed by the flavor profile. The sauce, in particular, just didn’t do it for me. Not sure if it was the mustard (I used a grainy mustard that I like). With the seeds and the nutritional yeast I was also expecting a more cheesy flavor than this had. Adding salt and pepper helped.
Can you freeze this?
Hmmm. Good question. I’m not completely sure but I think it would do ok.
How did freezing go?
Need to add more spices-; otherwise, it’s bland. I just wasn’t a fan of its overall taste, and then look after all is cooked.
As a lover of all things Brussels Sprouts, you have two of my favorite reciepes – this one and the thai peanut Brussels sprouts. I love both and make them frequently. Thank you for sharing your creative ideas.
I like the flavor. My only problem is that mine was still pretty liquidy after baking for 45 minutes. Should I reduce the liquid or just keep cooking until it all evaporates?
I would try reducing the liquid